Once you try this rich and velvety homemade Hot Fudge Topping, you’ll never go back to the store-bought kind again! Not only does it come together in just minutes, but you’ll also love knowing exactly what ingredients are going into your dessert. Whether you're topping ice cream, brownies, or dipping fruit, this quick and easy chocolate sauce is a game-changer for any sweet craving.
This topping is fabulous on top of plain ice cream, brownie sundaes, skillet cookies etc
This recipe goes so well with chocolate chip skillet cookies!
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
- sugar
- butter
- cocoa powder
- salt
- vanilla
- evaporated milk
See recipe card for quantities.
Instructions
This recipe could not be simpler...melt butter, add sugar, salt and cocoa. Stir and bring just to a boil add vanilla and butter again and whip.
Hint: whipping the extra butter for the full 3-4 yields a glossy thick toppin
Variations
Adding toasted pecan pieces adds a delicious twist!
See this hot fudge with toasted pecans on my website!
Storage
I like to store my hot fudge in a mason jar with a tight fitting lid. It will keep for 1-2 weeks. Making sure to check your evaporated milk date on can.
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Hot Fudge Topping
Ingredients
- 5 tablespoon butter divided (1 T used later)
- ⅔ cup sugar
- ¼ cup cocoa
- ⅛ tsp salt
- ½ cup evaporated milk
- ½ teaspoon vanilla
Instructions
- In a small saucepan over medium heat, melt 4 tablespoon butter. Remove from heat and add sugar, cocoa and salt. Blend this well. Place back on heat and stir in milk whisking until it just begins to boil. Remove from heat again and add vanilla and 1 tablespoon butter and whip by hand for 3-4 minutes until thick and glossy. Serve warm,Store in airtight container in refrigerator for 1-2 weeks.
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